Chicken Pot Pie Cupcakes
Turn your comfort food cravings into a delightful handheld treat with these irresistibly easy Chicken Pot Pie Cupcakes. Perfectly portioned and baked in a muffin tin, these savory delights feature a buttery biscuit crust filled with a creamy mixture of shredded chicken, thawed vegetables, and seasoned condensed cream of chicken soup. Topped with melted cheddar cheese and baked to golden perfection, they deliver all the warmth and flavor of classic chicken pot pie in a convenient, fun-sized serving. Ready in just 35 minutes, these mini pot pies are ideal for weeknight dinners, party appetizers, or meal prepping. Simple yet satisfying, Chicken Pot Pie Cupcakes are the comfort food twist you didn’t know you needed!
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Recipe Information
Ingredients
- 2 cups Cooked chicken, shredded
- 1 cup Frozen mixed vegetables (peas, carrots, corn, green beans), thawed
- 1 can Cream of chicken soup (condensed)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
- 1 package Refrigerated biscuit dough (8-count)
- 1 cup Cheddar cheese, shredded
- 1 tablespoon Butter or non-stick cooking spray (to grease muffin tin)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a standard muffin tin with butter or non-stick cooking spray.
In a medium-sized mixing bowl, combine the shredded chicken, thawed mixed vegetables, condensed cream of chicken soup, salt, black pepper, and garlic powder. Mix until well combined.
Separate the refrigerated biscuit dough into 8 individual biscuits. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.
Press each flattened biscuit firmly into the bottom and up the sides of each cup in the muffin tin to form a little crust.
Spoon about 2-3 tablespoons of the chicken filling into each biscuit cup, filling it to the top.
Sprinkle a generous amount of shredded cheddar cheese over the filling in each cup.
Bake in the preheated oven for 18-20 minutes, or until the biscuit dough is golden brown and cooked through.
Allow the cupcakes to cool in the muffin tin for 5 minutes before carefully removing them with a spatula or butter knife.
Serve warm and enjoy your delicious Chicken Pot Pie Cupcakes!
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 7369 mg | 320% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 25.2 g | ||
| Protein | 208.0 g | 416% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1085 mg | 83% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
